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How to cook semolina porridge
Many are familiar with semolina porridge from kindergarten, fragrant, slightly sweet, and with lumps. Yes, this is exactly how we remember the milk porridge made in kindergarten.
Few know how to cook semolina porridge without lumps, and this skill must be mastered. So let's learn how to properly cook semolina – in water or with milk. Let's get started.
How to choose semolina in the store
- Packaging. Cellophane packaging does a great job of its main task – protecting against moisture. When purchasing, be sure to check the integrity of the package – it should have no tears, cuts, or other damages.
- Appearance. Through the transparent packaging, you can see the condition of the grains. They should be uniform in color, with no foreign objects, impurities, or dirt.
- Product grade. Semolina is divided into three grades: "M" - made from soft wheat: it is usually white or creamy in color and resembles flour. "T" - made from hard wheat varieties: it is translucent, the color of the grains is yellowish, and the shape is ribbed. "MT" - a mixture of semolina from hard and soft wheat varieties: they are semi-transparent and yellowish in hue.
- Label information. Before purchase, read the text on the packaging – be sure to pay attention to the "expiration date" column. You cannot take a product that has expired, especially if the porridge is planned to be introduced into a child's diet. Choose a product made according to GOST – this is a guarantee of quality.
How to cook semolina porridge in water
Semolina porridge in water does not always come out perfect and tasty. But this dish sometimes has to be introduced into dietary and children's nutrition when milk is prohibited. Experienced cooks believe that porridge made with water can be just as tasty as with milk if one approaches the cooking process responsibly, adheres to the ingredient proportions, and does not exceed the cooking time.
According to this recipe, the porridge will be thick and moderately sweet. The raisins in the porridge will smooth out its deficiencies. Children will like the dish precisely because of the presence of raisins in it.
Ingredients:
- drinking water – 300 ml;
- semolina – 2 tablespoons;
- sugar – 2 tablespoons;
- salt – to taste;
- raisins – 1 handful;
- butter – 1 teaspoon;
Preparation:
- For this volume of water, take a small pot with a thin bottom.
- Put the pot filled with water on high heat. After a few minutes, add salt and sugar and stir well.
- Reduce the stove heat as soon as you see that the water has boiled.
- Start stirring the water quickly, creating a vortex. While continuously stirring, pour in all the semolina in a thin stream so that it does not clump together.
- Cook the porridge for 5 minutes – constantly stir the semolina, preventing it from sticking to the bottom and walls of the pot. With this simple method, we will achieve a homogeneous mass.
- At the very end, add a piece of butter and soft raisins (soak them for half an hour in water). Stir and remove the pot from the heat. Cover with a thick towel – let the porridge steep.
- Depending on personal taste preferences, porridge is served cold or warm.
We also recommend familiarizing yourself with the recipe for semolina porridge with milk and without lumps.
What to bake with semolina
Many housewives wonder about using semolina to make desserts. What can be made from it? The answer is simple – semolina cake. It tastes like a sponge cake made from flour and eggs, but the cooking process is less labor-intensive. The semolina cake recipe is developed individually by cooks, some add milk to the base, while others recommend baking semolina cake with fermented milk products. Let's consider the classic recipe. So.
Ingredients:
- kefir – 1 cup.
- semolina – 1 cup.
- sugar – 1 cup.
- eggs – 2 pieces.
- wheat flour – 1 cup.
- vanillin – 1 gram.
- soda – 0.5 teaspoon.
- powdered sugar.
Preparation:
- In a deep bowl, whisk the kefir with semolina until smooth. Leave the dairy mixture for 2 hours – let the semolina swell. If you don't do this, the finished semolina cake will have hard grains.
- In a separate bowl, combine the eggs with sugar and whisk with a whisk until smooth.
- Just before baking, mix the egg mass with soda and vanillin – whisk well.
- Combine the semolina and egg mixture in a deep pot. Then add the sifted wheat flour and whisk. Season with vanillin and mix well.
- Grease a silicone mold with vegetable or butter. Fill the mold with the dough and level it with a spoon.
- Preheat the oven to 180 degrees.
- Place the mold with the semolina cake in the preheated oven and close the door tightly. Bake for 35 minutes. A thick semolina cake needs to bake a little longer.
- Check the readiness of the semolina cake with a wooden toothpick – it should come out dry from the pastry, with no dough sticking to it. Another sign of the semolina cake's readiness is a golden crust on the surface.
- Remove the golden semolina cake from the mold and transfer it to a plate. Cool to room temperature, then decorate with powdered sugar.
- Semolina cake, cut into small pieces, will be liked by children, and adults won't refuse a fragrant dessert either.
It's good to know. When kneading, add a little raisins. The sourness from the raisins will give the pastry an unforgettable taste. Such a semolina cake will be rated 5 out of 5.
Well, that's all, in this article we tried to present all the secrets and knowledge about cooking semolina porridge and even shared a recipe for semolina cake. We hope that the information in this article will be useful to you and you will not have problems with dishes made from semolina.
